Photo: Leo Gong
Use this mixture to fill these Stuffed Sriracha 'Shrooms.
Makes about 1 1/2 cups
Drain cashews. Put them in a food processor or high-speed blender and add the bell pepper, nutritional yeast, sriracha, lemon juice and garlic. Puree until smooth, pausing once or twice to scrape down the sides with a rubber spatula. With the processor running, drizzle in water for a thinner consistency, if desired. Season with salt and pepper to taste. Transfer to an airtight container and refrigerate for at least 2 hours before serving. Stored in the refrigerator, it will keep for 1 week.
Feel free to use 1 (8-ounce) package cream cheese, softened, or 8 ounces fresh chèvre in place of the cashews and nutritional yeast.
Reprinted with permission from The Veggie-Lover's Sriracha Cookbook, by Randy Clemens, copyright © 2013. Published by Ten Speed Press, a division of Random House, Inc.
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Published on November 06, 2013